cool...a cure for cancer with curry rice?

The cabbage is a vegetable curry pot dish of the main. The curry and the cabbage are the taste each other unexpectedly one though the cabbage is not usually put in the curry and rice. It becomes a peculiar sweet curry flavor sweetly of the cabbage and the bean sprout.

Just prepared a page with all the instructions and photos for myjapanese-chicken-curry-rice-whatever recipe availableboth in English and Portuguese.

Curry (カレー, karē    ) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice, karē udon (thick noodles) and karē-pan (bread). It is usually thicker, sweeter and milder than its Indian equivalent.A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Sometimes grated apples or honey are added for additional sweetness. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. In Tokyo, pork is the most popular meat for curry, while in Osaka, beef is the most common. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.Curry was introduced to Japan during the Meiji era (1869 - 1913), at a time when India was under the administration of the British East India Company. Because of that, curry in Japan is categorized as a Western dish instead of an Asian dish.Although introduced earlier, the dish became popular and available for purchase in supermarkets and restaurants, in the late sixties.